Pasta with Eggplant Towers
- Ingredients for 4 portions
- 250 g Lizza Low Carb Pasta
- 1 large eggplant
- 1 large sweet potato
- 150 g cashew nuts
- 50 g soy yogurt
- 2 cloves of garlic
- fresh thyme
- olive oil
- 2 pears
- 1 tbsp lemon juice
- Salt, pepper and cumin to taste
- pinch of freshly ground black pepper
Preparation:
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Wash the eggplant, cut into 0,5 cm thick slices and season with salt on both sides. Set aside for 10 minutes. Then touch with a kitchen towel so that the liquid is absorbed.
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Put cashews with soy yoghurt, lemon juice, some fresh thyme and garlic in a blender and puree finely. If the consistency is too thick, add some water. Season with pepper and salt.
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Heat water in a saucepan, add a little salt and cook the Lizza pasta for 7 minutes until al dente.
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In the meantime, peel sweet potato, cut into small cubes and fry in a pan with a splash of oil. Season with pepper and salt. Wash the pears, cut in half and also stir fry. Then take it out.
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Heat olive oil in another pan and fry the eggplant slices for 2 minutes on both sides.
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Drain the pasta, rinse briefly with cold water and add to the sweet potatoes. Add a dash of olive oil and stir fry for 2 minutes.
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Now layer the eggplant slices in a tower spreading the cashew cream in between each layer.
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Serve with the sweet potato pasta and the grilled pears.
Gourmet tip: You can also use pumpkin or kohlrabi instead of the sweet potato.
